Recipes

Recipe of The Week: Italian Almond Tart

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I have been attempting to get myself back in the kitchen to cook up some new recipes from my pile of ideas. Finally last night I decided to try out one of my ideas for this wonderful and delicious tart filled with creamy white-bean cashew cheeze and sweet roasted tomatoes.

Italian Almond Tart 

with Cashew-White Bean Cheeze, Sauteed Summer Squash & Oven Roasted Tomatoes

Yields 8 Servings

Ingredients:

  • One large tart crust (recipe below)
  • Cashew-White Bean Cheeze
  • One medium summer squash, thinly sliced & sauteed in olive oil for 4-5 minutes
  • Oven Roasted Cherry Tomatoes
  • Salt
  • Pepper
  • Balsamic Vinegar
  • Greens, for garnish
For the Crust
  • 1 1/2 cups almond meal
  • 1/4 tsp salt
  • 1 tsp Italian seasoning (dried) or 1 TBSP fresh herbs (basil, oregano, parsley, thyme)
  • 1/4 cup olive oil
  • 1 TBSP water

Preheat oven to 350F.

In a large bowl, mix together the almond meal, salt, and Italian seasoning. In a medium bowl, combine the olive oil and water. Create a well in the almond meal mixture and pour in the wet ingredients. Slowly stir the wet ingredients into the almond flour mixture until  combined. Press the dough into a 9-inch tart pan.

Bake for 20 minutes, until golden brown. Remove from the oven and let cool on the counter for about 30 minutes.

For the Cheeze

  • One 15-oz can of cannelini beans, drained and rinsed
  • 1/2 cup raw cashews
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp granulated garlic
In the bowl of a food processor, combine all of the ingredients; process until smooth.  You may need to add a little water to help the mixture combine; start with 1/2 tablespoon at a time.
For the Tomatoes
  • One pint of cherry or grape tomatoes
  • 1 TBSP olive oil
Preheat oven to 350F
Toss the tomatoes with the olive oil and place on a sheet pan.  Roast in the oven for 20 minutes.

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For the Tart

While the tomatoes are roasting, fill the cooled tart shell with the cashew-white bean cheeze.  Place in the 350F oven to warm for 10 minutes. Remove the tart from the oven and top with the slices of sauteed summer squash.  Once the tomatoes have finished roasting remove them from the oven; place the oven roasted tomatoes on top of the tart.  Garnish with a handful of greens, a drizzle of balsamic vinegar and a sprinkle of salt and pepper.
This is delicious warm, cold or room temperature.

Good Morning Berry Muffins

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Good Morning! This morning I was in the mood for a tasty baked good and  to my delight when I went to the pantry I had everything to make muffins.  To go with the muffins I decided to try the Godiva coffee from Foodbuzz Tastemakers.

I tried the Chocolate Truffle, it was not bad hot but I had extra to try out a tasty iced coffee tomorrow.  I always find that to me flavored coffee is always better cold.  I guess we’ll see!

To go with my coffee I made up a batch of Berry Good Morning Muffins.


Inspired by Babycakes Blueberry Muffins
Ingredients:

  • 2 & 1/4 cups light spelt flour
  • 2 teaspoons baking bowder
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan salt (you can use regular)
  • 1/2 cup coconut oil (melted- however do not melt in the microwave; heat some water and place the jar in a hot water bath to melt)
  • 2/3 cup agave nectar
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract or almond extract
  • 2/3 cup frozen mixed berries (no sugar added)
Preheat oven to 325F.  Line a muffin tin with paper liners or grease with coconut oil.
In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, and salt.  Then slowly beat in the coconut oil, agave nectar, almond milk, and extracts; mix until combined. Using a spatula, gently fold in the berries until evenly distributed.
Pour 1/3 cup of batter into each muffin cup.  Bake the muffins on the center rack for 22 minutes, rotate 180 degrees after 15 minutes. You will know the muffins are done when a toothpick is inserted in the center and comes out clean.  Remove muffins from the oven and let them stand in the tin for 5-10 minutes and then transfer to a wire rack to cool completely (if you can wait that long).

Fire Breathing

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This chili is spicy but so good! Enjoy!

Spicy Roasted Chilis Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium sweet onion, small dice
  • 1 green bell pepper, small dice
  • 4 garlic, minced
  • 1/2 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon sweet paprika
  • a mixture of 6-8 chilis (poblano, serrano, jalapeno, ect)
  • 1-15oz can of black beans, drained and rinsed
  • 1-15oz can of kidney beans, drained and rinsed
  • 1-150z can fire roasted tomatoes with green chilis
  • 1/2 cup of water
  • 8-oz tomato paste
Preheat the oven to 350F.  Place the chili peppers on a baking sheet and roast for 30-40 minutes until the peppers start to lightly brown/blacken. Remove from the oven and place in a big bowl and cover with plastic wrap.  Let the peppers sit for 10 minutes and then remove the skins from the peppers.  De-stem and place all of the peppers in a food processor and process until broken down. Set to the side.
Heat the olive oil in a large high sided skillet over medium-high heat.  Add the onion and green bell pepper and saute for 4-5 minutes until they soften.  Stir in the garlic and cook for one minute. Stir in the spices and ground chili peppers and cook for a minute.  If the mixture is looking dry add a tablespoon or two of water. Stir in the beans, tomatoes, tomato paste and water.  Bring the chili up to a simmer and cook for 10-15 minutes on medium, stirring ocassionally.
Serve with fresh lime wedges, sour supreme and diced fresh tomatoes.

CSA Week 4

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Before I reveal what is in our CSA this week lets recap last weeks share:

Last Week’s CSA:


When it comes to beets and mesclun mix I always have a hard time using them up because I’m honestly not a huge fan. What do you like to use them for? Any good salads recipes? Or beet recipes?
This weeks CSA:
  • Bag of Mesclun Greens
  • Bunch of Basil
  • Bunch of Oregano
  • Bunch of Celery
  • Zucchini
  • Green Pepper
  • Cabbage
  • Shelling Peas
  • Bunch of Onions
  • Tomatoes
Do you have a CSA?

Zucchini Pesto Quinoa Pie

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Ingredients:

  • 1 medium zucchini, thinly sliced (mandolin is best for this)
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Salt & Pepper

Toss together and marinate while your preparer quinoa and pesto.

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.

Quinoa– cook according to the directions.

Topping:

  • 1/2 cup panko
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano

Mix together.

Method:
Preheat oven to 350F.
Place one layer of zucchini in the bottom of a pie pan. Top with the quinoa. Top the quinoa with the 1/2 cup of pesto and then top the pesto with the remaining zucchini. Top the zucchini with a layer of the panko topping and drizzle with a little olive oil. Bake for 20-25 minutes until browned.

Peas Make This

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Baked Green Tomatoes with Cashew-Pea Pesto and Tequila Lime Veggies served with refried beans and melted Daiya

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil
Process everything except olive oil together until small pieces.  With the processor on slowly stream in the olive oil until smooth and blended together.

Tequila Lime Veggies

  • 2 small patty pan squash, thinly sliced
  • 1 medium onion, chopped
  • 1/2 bell pepper, chopped
  • 2 garlic cloves, sliced
  • 1 jalapeno, sliced
  • 1 shot of tequila
  • 1 lime juiced
  • salt and pepper
In a medium saute pan over medium-high heat spray with cooking spray and saute the squash, onion, pepper , garlic and jalapeno until soft.  Add the tequila, lime juice, salt and pepper and cook until the veggies are caramelized.

Let Me Share My Dinner

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Yesterday I picked up our CSA share filled with a bunch of fun veggies to use. I usually plan our meals for the week but this week has been crazy for me so I had to whip up dinner on the spot. Our dinner was from our share with the exception of the whole wheat couscous, salad dressing (homemade), and tofu.

To help me cook I enjoyed an end of the day, post ab workout beer:

Green Tomato & Herb Couscous with Roasted Tofu and Zucchini

Green Tomato & Herb Couscous

  • 4 servings of cooked couscous (cook according to the package)
  • 1 medium green tomato, diced
  • 1 bunch of curly parsley, chopped
  • 1 bunch of green onions, thinly sliced
  • Lemon-Tahini Dressing
    • Juice of 1 lemon
    • 1 tablespoon tahini
    • 3-4 tablespoons olive oil
    • 1/2 teaspoon cayenne (optional)
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

In a large bowl toss together the couscous, green tomato, parsley and green tomato.  In a small bowl whisk together the dressing ingredients; start with 3 tablespoons of olive oil and add more to taste or thin if necessary.  Add the dressing to the couscous mixture and toss to coat.  Season with salt and pepper to taste.

After dinner I got sucked into reading The Hunger Games.  I started the book yesterday morning and couldn’t take my hands off it! Instead of organizing like I had originally planned to do I spent the night reading ….and I finished the book.  SO GOOD! While reading I took a short break to make a lemon soygurt and berry parfait for dessert.

Q: Are there any books that you have read that you just couldn’t take your hands off of?

Check out Ricki’s Summer Wellness Weekends Event happening over at her blog! You’ll find one of my recipes and a number of other great healthy ones.